Culture of Kazakhstan
1. Culture of Kazakhstan
2. Kazakh national instrumentsKobyz, also kyl-kobyz) - Kazakh national stringed bow musical
Kobyz has a double bucket-shaped body, a short, arcuate-bent neck, a large
flat head and consists of a hollowed, double-hulled blister with a handle
attached to it at the top and with a bottom outlet for approval of the stand.
Two strings, imposed on kobyz, are made of horsehair. The total length of
the instrument is 60-73 cm. The double cup of the resonator reflects the
Tengri world outlook of nomads - the creators of the kobyz - in which dawn
and sunset are reflected, and in two strings - the top and bottom of the
They play the kobyz, squeezing it in the lap (like a cello), with a short bow. This tool was used
in antiquity by the steppe bucks (shamans-healers) for various rituals.
puppet musical instrument. There is also a small tool in
Nogai. Applied in accommodation with accommodating and
solo, as well as the basic instrument in Kazakh national
music. It is used by modern artists.
The body of a pheasant shape and a long strand, separated by
ladders. Stunas are commonly quashed or quintet.
One of the greatest Dombrabrists is the Kazakh
national musician and composer Kurmangazy, who had
a great influence on the development of Kazakh musical
culture, including music on dombra: his musical
composition Aday is popular in Kazakhstan and abroad.
5. Traditional food KazakhstanBaursaks are one of the main national dishes of
traditional kazakh kitchen. If you want to prepare
baursaks you need :
0.5 liter of milk
2 spoons of mayonnaise ;
1 spoon of yeast;
1 spoon of sugar;
Mix salt, then sugar, yeast in warm milk.Add mayonnaise and eggs Carefully to mix knead
the dough. Put it in warm place, in order to rise up. Then cut round pieces of dough.
Their diameters have to be no t more than 1 cm. Fry them in vegetable oil, the pieces of
the dough have to float freely in oil. Fry them until they become golden. READY!!!
Besbarma, Beshbarma) is one of the main dishes of
Kazakh national cuisine, prepared on solemn
The dish consists of boiled meat, noodles (kaz silpek
/ zhayma ) in the form of large rectangles and
strong broth. Meat can be from "four kinds of cattle"
(kaz t.t. tulik small) - lamb, beef, horse meat and
By tradition, the arrival of the guest is supposed
to specifically ram the ram, and the festive dish
should contain horsemeat. Boiled meat can be
served before serving with greens and onions.
Together with meat can be cooked semifinished products of horse meat (kazy, shuzhuk,
stings, zhai) and potatoes.
obtained as a result of lactic acid and alcohol
fermentation with the help of Bulgarian and
acidophilic lactobacilli and yeast
The drink is foamy, whitish in color, the taste is soursweet. Distributed in everyday life among residents
of Kazakhstan, Kyrgyzstan, Mongolia, as well as the
Turkic and Mongolian regions of Russia
Depending on the leaven, duration and conditions, koumiss turns out different. Sometimes koumiss
is very strong, with a high content of alcohol, which can intoxicate, leading a person into an agitated
and intoxicating state. Sometimes koumiss, on the contrary, calming, leading a person into a drowsy
For the first time, nomadic tribes of Central Asia and Mongolia began to prepare koumiss . The
earliest found traces of the use of koumiss correspond to the era of the Eneolithic (5500 years
ago). In the valley of Susamyr, among other evidence of taming horses, leather bags of goatskins
with tracks of mare's milk, possibly fermented as koumiss, were found . The way of preparing
kumis, the nomads for centuries were kept secret.
8. Kazakh national holidaysNauryz is an ancient holiday. The tradition of celebrating Nauryz celebration
has been reflected in the traditions and customs of the majority of the peoples
of the world.
In the traditional Kazakh society, the National Day was considered the beginning
of the year. On the night of March 21, according to the mythological concept of
the people, the steppe goes to Kydyr. On the national holiday is always sacred,
sacred to the Kazakh people. People are dressed in clean, new clothes. The men of
the village braced themselves with each other; The women are hugging and
greeting each other. Nauryz kozhe, prepared for each other, is celebrated every
year. The head of the sheep and the meat is cooked with warm meats (meat), and
the addition of white to it means the warm welcome (milk and white).
purified from conscience, and drowned in
conscience. Fraternal elders among the rural
elders, families, families, and friends enjoyed and
tasted one-half orphans and married separately.
Kambagal has specifically been obliged to
consider the disabled people as close relatives.
Healing was painful for those who had suffered. At the beginning of the saga, singing and singing
will be singing. Traditional national games (kokpar, transliteration, wrestling, dance, swing,
equestrian lift, etc.) are played. Many mornings, most people come to the top of the high ceiling
and greet the morning
10. Kazakh national clothesShapan - the national dress of the peoples of
Kazakhstan and Central Asia. It is made from thick
fabrics woolen, cotton, primer or double-glazed. It is
basically vertical and partly shingles. Shapang: a scarf,
a trouser coat, a jacket jacket. The jeans are sewn like
a jacket with a shade of gowns, and grooming them
in the shade, the foothills and the two regions. A
silver staple with a precious stones instead of a
button. Nowadays, the two colored or cropped
(including wool, cotton) skulls are sold and sold in
different colors. The tradition of wearing a jacket as a
gift to honorable people among the Kazakh people is
ShapanThe shapan is mans outer robe made of velvet, velveteen or velour. Its decorated with
patterns in traditional style. Usually the shapan is presented to a noble and honored guests as a
sight of ones special favour and attention.
is a tall cone-shaped headdress,
about 70 centimeters high,
decorated with silver and gold
coins, pearls and corals, one of
the ancient headdresses that was
common among Kazakhs until
the very end of the 19th century.
The wedding headgear is worn only in the first time after
the marriage, about a year, and then they are removed
and put on only on big holidays, and then for four or five
years. A year after the marriage, women begin to wear a
simpler, practical and convenient headgear - "zhelek."
This simplified saukele, it has a solid frame in the form of
a truncated cone, which is lined with an eyelet or
wrapped in foil, decorated with pendants made of gold
and silver plaques with gem inserts.